Chicken and Leek Soup with Parmesan Dumplings
By Matthew FairmanPublished on January 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup all-purpose flour 1 ounce Parmesan cheese, grated (½ cup)⅓ cup water 1 large egg, lightly beaten1 teaspoon table salt, divided½ teaspoon baking powder ¼ teaspoon pepper 4 tablespoons unsalted butter 1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly2 garlic cloves, minced6 cups chicken broth 1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Before You Begin
Sprinkle with chopped parsley before serving, if desired.
Instructions
- Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in bowl; set aside.
- Melt butter in Dutch oven over medium-high heat. Add leeks and remaining ½ teaspoon salt and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and bring to simmer.
- Reduce heat to medium. Using 2 spoons, scrape rough tablespoon-size dumplings into soup and cook, without stirring, for 2 minutes. Gently stir to break up dumplings and continue to cook 2 minutes longer. Carefully stir in chicken and cook until heated through, about 1 minute. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup all-purpose flour
1 ounce Parmesan cheese, grated (½ cup)
⅓ cup water
1 large egg, lightly beaten
1 teaspoon table salt, divided
½ teaspoon baking powder
¼ teaspoon pepper
4 tablespoons unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
2 garlic cloves, minced
6 cups chicken broth
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Ingredients
1 cup all-purpose flour
1 ounce Parmesan cheese, grated (½ cup)
⅓ cup water
1 large egg, lightly beaten
1 teaspoon table salt, divided
½ teaspoon baking powder
¼ teaspoon pepper
4 tablespoons unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
2 garlic cloves, minced
6 cups chicken broth
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Ingredients
1 cup all-purpose flour
1 ounce Parmesan cheese, grated (½ cup)
⅓ cup water
1 large egg, lightly beaten
1 teaspoon table salt, divided
½ teaspoon baking powder
¼ teaspoon pepper
4 tablespoons unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
2 garlic cloves, minced
6 cups chicken broth
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Why This Recipe Works
For a weeknight chicken and dumpling soup we turn to rotisserie chicken and easy, stir-together Parmesan dumplings.
Before You Begin
Sprinkle with chopped parsley before serving, if desired.
Instructions
- Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in bowl; set aside.
- Melt butter in Dutch oven over medium-high heat. Add leeks and remaining ½ teaspoon salt and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and bring to simmer.
- Reduce heat to medium. Using 2 spoons, scrape rough tablespoon-size dumplings into soup and cook, without stirring, for 2 minutes. Gently stir to break up dumplings and continue to cook 2 minutes longer. Carefully stir in chicken and cook until heated through, about 1 minute. Serve.
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